Thank you so much for all your kind words and support. To be honest, things have definitely become a little crazy here but we're trying to tackle the madness together and that's what makes it fun! I've chalked out my bucket list of places I've wanted to eat at or want to eat at again, sights I want to see; but how much of this I will get to accomplish, I'm not sure but I'm going to give this my best shot.

Have you ever tried a semolina halva? It's probably my favorite halva because of its simplicity and the toasted aroma of semolina can be pretty delicious and comforting. This halva is wickedly two-faced and satisfying, you can eat it for breakfast or serve it as dessert, either way it never disappoints!

Semolina is the tinier cousin of bulgur and it resembles a fine sand. You need to lightly toast the semolina but be careful while doing this as it can burn fast, the photograph below shows how deep I let it brown and should give you a rough idea of what the semolina must look like. You can also use ghee instead of coconut oil (stick to the same amounts) in this recipe. The semolina itself is lightly sweetened but the golden raisins impart a pop of sweetness with every bite you take. The rose water is completely optional and I don't like nuts with this halva so I didn't add any but feel free to add a few mixed nuts with the raisins if you prefer to.

Here are some of my fellow blogger peeps that made me very hungry this week!

What's for Breakfast, Today? by Marta is a spectacular collection of food and travel photographs that if you haven't come across already, you need to check it out! Her work is inspiring and tasty!

Molly of My Name is Yeh whipped up a batch of pretzel shortbread cookies and then drizzled them with chocolate. I want to eat each and every cookie she baked.

I'm on a breakfast kick these days and Kelly of The Gouda Life is responsible for this, reason being her blackberry sour cream muffins.

1. Take a large non-stick wok or large saucepan (you need a pan with large surface area to evenly brown the semolina) with a lid and heat the wok on a medium-high flame. Pour the semolina into the wok and toast the semolina until the granules just begin to turn golden brown. Stir the semolina while toasting to prevent any burning. As soon as the the semolina starts to turns golden brown remove from the wok from the stove and add the coconut oil, raisins and cardamom. Place back on the stove and cook for one 45 seconds with constant stirring.

2. Add the sugar and water, stir the contents. Cover the wok with a lid and reduce the flame to medium-low. Cook the contents for about 5 minutes or until most of the water has evaporated. Remove the lid and stir the contents, all the liquid should be completely evaporated at this point and the semolina should be soft and fluffy. Remove the wok from the stove and sprinkle the rose water over the halva. You can serve the halva as is or use a mold to shape it. Serve this halva warm, store in airtight container and refrigerate excess, reheat before serving.

Note: You can also garnish the halva with toasted nuts or sweetened shredded coconut. I haven't done that here but feel free to do so if you like.